Sweet and savory, this side dish casserole is perfect for simple entertaining. Roasting the sweet potatoes brings out their inherent sweetness, while the marinated tempeh imparts a savory note with tamari, mirin, garlic, and onion. Dressed up with a bit of ginger and cinnamon, this dish will be a holiday sensation.
1 (8-ounce) package tempeh, cut into bite-size chunks
2 medium sweet potatoes (about 2 pounds), peeled and cut into bite-size pieces
2 teaspoons extra-virgin olive oil
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 tablespoon canola oil
1/4 teaspoon fine sea salt
2 tablespoons finely chopped fresh parsley
1/4 teaspoon ground black pepper
Put tamari, mirin, granulated garlic, onion powder and sesame oil into a wide, shallow dish and stir to combine. Add tempeh, toss to coat, cover and set aside to marinate for 30 minutes. Meanwhile, toss sweet potatoes with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh; set aside.
Preheat the oven to 350°F.
Heat canola oil in a large skillet over medium heat. Drain tempeh and transfer to the skillet and cook, turning frequently, until golden brown, 5 to 7 minutes. Transfer to a 2-quart baking dish, toss with sweet potatoes, salt and pepper then cover with foil and bake until sweet potatoes are tender, 30 to 35 minutes. Garnish with parsley and serve.
Per Serving:170 calories (80 from fat), 9g total fat, 1.5g saturated fat, 680mg sodium, 13g carbohydrates, (1 g dietary fiber, 3g sugar), 9g protein.
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